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Creamy Chipotle Chicken Soup Recipe

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4.6 from 99 reviews

A rich and flavorful Creamy Chipotle Chicken Soup that combines tender chicken thighs, smoky chipotle adobo sauce, sweet corn, pinto beans, and fire-roasted tomatoes simmered together and finished with creamy heavy cream and instant rice for a comforting, hearty meal.

Ingredients

Chicken and Seasoning

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil, divided

Soup Base and Vegetables

  • 1 can (7 ounces) Chipotle peppers in adobo sauce, sauce only (peppers removed and discarded)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic, minced
  • 2 cans (15.25 ounces each) sweet corn, drained, or 1 bag (16 ounces) frozen sweet corn
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted tomatoes, drained
  • ¼ cup red onion, diced
  • 1 medium jalapeño pepper, seeded and diced
  • 5 cups (40 ounces) chicken broth

Additional Ingredients

  • 1 cup (185 g) instant rice, uncooked
  • 1 cup (238 g) heavy cream
  • Salt and pepper, to taste
  • Parsley, chopped, for garnish

Instructions

  1. Season the Chicken: Pat the chicken thighs dry using paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
  2. Sear the Chicken: Heat 1 tablespoon of the olive oil in a 5–6 quart Dutch oven over medium-high heat until hot and shimmering. Add the chicken thighs and sear for 2–3 minutes per side until they develop a golden brown crust. Remove the chicken and set it on a plate; it will finish cooking later in the soup.
  3. Sauté Aromatics: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Pour in the adobo sauce from the chipotle peppers (discard the peppers), then add ground coriander, ground cumin, and minced garlic. Stir continuously for 30 to 60 seconds until fragrant.
  4. Add Vegetables and Broth: Add the drained corn, pinto beans, fire-roasted tomatoes, diced red onion, diced jalapeño pepper, and the chicken broth to the pot. Stir the ingredients to combine thoroughly.
  5. Return Chicken to Pot: Place the seared chicken thighs back into the pot along with any accumulated juices from the plate.
  6. Simmer the Soup: Bring the mixture to a gentle boil. Then reduce the heat to low and cover the pot. Let it simmer for 25 to 30 minutes or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  7. Shred the Chicken: Remove the chicken thighs from the pot, shred them finely using two forks, and return the shredded chicken to the soup pot.
  8. Cook the Rice: Stir in the uncooked instant rice and simmer the soup uncovered for another 10 minutes, stirring occasionally to prevent sticking, until the rice is tender.
  9. Add Cream and Season: Reduce the heat to low and gradually stir in the heavy cream until the soup becomes smooth and creamy. Adjust the seasoning with salt and pepper to taste.
  10. Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm and enjoy the hearty, smoky flavors.

Notes

  • Use only the adobo sauce from the chipotle peppers if you prefer less heat; discard the peppers to reduce spiciness.
  • Instant rice cooks quickly, making this soup a convenient weeknight meal.
  • If preferred, substitute chicken thighs with chicken breasts but adjust cooking time as needed.
  • For a thicker soup, add less chicken broth or more instant rice.
  • Use fresh jalapeño for moderate heat, or omit it for milder flavor.
  • This soup can be refrigerated for up to 3 days or frozen for meal prep.

Find it online: https://oliviabakes.com/creamy-chipotle-chicken-soup-recipe/